HOME > Chowhound > Home Cooking >

Discussion

Help! Too many ripe avocados! Need recipes fast!

I am in possession of several ripe avocados and have already done tortilla soup and guacamole. Any creative recipes that use lots of the green fruit will be appreciated!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I can't offer any suggestions, but just wanted to mention that to someone in the cold northeast, having too many ripe avocados sounds like a delicious problem! Enjoy!

    1. I ran into this problem and decided to make guacamole and freeze it. I made it like I normally do and put the guac in a freezer sandwich bag, make sure you squeeze out all air! It's great in a pinch as a quick appetizer to serve. It defrosts pretty fast.

      1 Reply
      1. re: Hellolaura

        I've done this as well - and if you have a food saver to vaccum seal it, all the better!

      2. Mashed avocado on warm, buttered whole grain toast for breakfast. Lay it on thick. A little salt and pepper-- yum!!

        1 Reply
        1. re: sqboo

          Or mashed thickly on sourdough toast with a squeeze of lime and a sprinkle of coarse salt. Oh my!

        2. as Helolaura said, you can freeze guac...but you can also just freeze the avocado flesh for other uses. halve, quarter, dice or mash - whatever will be most convenient when you defrost - and store in freezer bags.

          5 Replies
          1. re: goodhealthgourmet

            glad to know this we get inundated with Fla avocados in summer - last year we had 2 gardening sacks full of them.
            so they don't go brown if you freeze them in halves? without the pit presumably?

            1. re: smartie

              yes, remove the pit. i coat the halves thoroughly with lemon or lime juice to preserve the color...or in the case of mashed or pureed, add about a generous teaspoon of juice per avocado. freezing *does* have some effect on the texture of the frozen halves, but i do it anyway because i like to have the option of controlling the consistency when i'm ready to use them. but the frozen puree hold up beautifully.

              1. re: goodhealthgourmet

                You can also freeze them whole, still in the skin. Great smeared on a sandwich or for guac.

                1. re: just_M

                  interesting...how does that do with the browning?

                  1. re: geminigirl

                    They are perfectly green when defrosted and cut open. Although I always add acid for guac or the the cut half or eat it right away on the sandwich. I guess I'll have to let it sit next time to see if freezing changes the oxidization. Interesting indeed.